Turkey Tostadas with Pomegranate Guacamole
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Turn leftover Thanksgiving turkey into scrumptious Turkey Tostadas in this simple recipe for tostadas topped with pomegranate guacamole and queso fresco!
For the final day of “Thanksgiving Leftover Week” on the blog, I’m sharing a super simple recipe for turkey tostadas topped with a super tasty pomegranate guacamole!
If you missed any of the Thanksgiving Leftover goodness this week, you can check out all of the recipes here:
- Mashed Potato Bacon Pizza
- Mushroom Spinach Turkey Quiche with Stuffing Crust
- Cranberry Turkey Puff Pastry
By Tuesday of next week you’re going to be thinking about veering away from those turkey sandwiches and over to tacos, that’s about the time you’ll want to reach for this turkey tostada recipe!
Take some turkey, sauté it up with your favorite salsa and top it off with this delicious guacamole recipe! A winning combo that will totally re-invent leftover turkey!
Ingredients
- For the pomegranate guacamole:
- Avocados
- Serrano chili
- Pomegranate seeds – follow this post for how to cut a pomegranate and easily remove the seeds!
- Tomato
- Fresh cilantro
- Lime juice
- Orange juice
- Salt
- For the turkey tostadas:
- Cooked, diced turkey – use leftover turkey from this Cranberry Glazed Turkey, this Oven Roasted Turkey Breast, or any leftover cooked turkey that you have on hand.
- Salsa
- Refried black beans
- Tostada shells
- Queso fresco
Instructions
Add the avocados to a large bowl and mash.
Add the remaining ingredients to the guacamole and stir to combine. Place in the refrigerator.
In a large skillet over medium heat, add the turkey and salsa.
Saute 5-7 minutes.
In a small saucepan over low-medium heat, add the refried black beans and heat through, 3-5 minutes.
Spread the black beans on the tostada shells. Top with the turkey and the pomegranate guacamole, sprinkle the queso fresco over the top.
Simple as that, you have a delicious dinner that combines crispy tostadas with flavorful turkey and creamy guacamole!
And isn’t it beautiful? No one would ever guess that this recipe was created for the sole purpose of re-inventing leftover turkey!
If you have extra pomegranate seeds lying around from the guacamole and extra cranberries lying around from Thanksgiving dinner, you should also whip up these Cranberry Pomegranate Waffles… because they’re totally scrumptious!
Turkey Tostadas with Pomegranate Guacamole
Ingredients
Pomegranate Guacamole
- 4 avocados
- 1 serrano chili, minced
- ½ cup pomegranate seeds
- 1 small tomato, diced – app ½ cup
- ¼ cup fresh cilantro, chopped
- 1 tbsp lime juice
- 1 tbsp orange juice
- 1 tsp kosher salt
Turkey Tostadas
- 2 cups cooked turkey, chopped
- 1 cup salsa
- 2 cups refried black beans
- 4 tostada shells
- ¼ cup queso fresco
Instructions
Pomegranate Guacamole
- Add the avocados to a large bowl and mash.
- Add the remaining ingredients to the guacamole and stir to combine, place in the refrigerator.
Turkey Tostadas
- In a large skillet over medium heat, add the turkey and salsa, sauté 5-7 minutes.
- In a small saucepan over low-medium heat, add the refried black beans and heat through, 3-5 minutes.
- Spread the black beans on the tostada shells.
- Top with the turkey and the pomegranate guacamole, sprinkle the queso fresco over the top.
Nutrition Facts
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11 Comments on “Turkey Tostadas with Pomegranate Guacamole”
I saw these on your instagram, and decided to make them on a whim – they were fantastic! (And I didn’t even have pomegranate on-hand. I bet that put these over the top) Thanks for sharing a really unique twist on the usual Thanksgiving leftovers!
That’s so awesome! Thanks so much for sharing and I’m so glad to hear that you enjoyed them 🙂
These look fabulous!!
Love tostadas.. you definitely have got me craving them after seeing this delicious post! Loving the pomegranate gauc especially.